Almond Swirl Cookies

Ingredients:

  • 1 cup (120g) almond flour
  • 1 cup (120g) all-purpose flour
  • 1/2 cup (115g) unsalted butter, softened
  • 1/4 cup (30g) powdered sugar, plus extra for coating
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/2 cup (60g) finely chopped almonds or almond meal for rolling (optional)

Instructions:

  1. In a mixing bowl, combine the almond flour, all-purpose flour, and salt. Set this dry mixture aside.
  2. In another bowl, using an electric mixer or by hand, cream together the softened butter and powdered sugar until light and fluffy.
  3. Add the almond extract and vanilla extract to the butter-sugar mixture and beat until well combined.
  4. Gradually add the dry ingredients into the wet mixture and mix until a dough forms. It might seem crumbly at first, but continue mixing until it comes together.
  5. Remove 1/3 of the dough and set aside. Add a few drops of green food colouring to the rest ⅓ batch and mix until smooth.
  6. Roll each batch into a large rectangle, and place the smaller green rectangle on top of the white one
  7. Roll the log up like you are making cinnamon buns
  8. Wrap each log in saran wrap or parchment and set in the fridge.
  9. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set it aside.
  10. Slice your cookies into ¼-⅓ inch thick slices.
  11. Bake 10-12 minutes depending on thickness.
  12. Let cool a few moments before removing from the pan.